Beef/Standing Prime Rib Roast
- 1/2 pound butter
- 1 (6 rib) standing beef roast at room temperature (about 10 pounds)
- Salt and Pepper
- Lawry's Season Salt
- Horseradish Sauce
Preheat oven to 450 degrees,
Melt butter in a saucepan over low heat. Place the roast, fat and round side up, in a shallow roasting pan. Ruc the entire surface with salt, pepper and seasoned salt to taste. brush on the melted butter.
Roast in preheated oven for 20 minutes.
Add 1 cup water to bottom of pan. Reduce temperature to 350 degrees and roast 1 3/4 to 2 hours longer for a rare roast, or until meat thermometer registers 130 degrees. Remove from oven and reserve 1/4 cup of the hot drippings for Yorkshire Pudding. Loosely cover the roast with aluminum foil and let stand 15-20 minutes.
To carve, stand the roast on its wide flat side and slice horizontally across the grain then down along the rib bone; allow one slice per person. Place the slices on 6 warmed plates. Drizzle remaining pan drippings over each and serve with Horseradish Sauce and accompany with Yorkshire Pudding.
Note: adjust the roasting time to 15 minutes per pound for a medium rare roast, 18 minutes per pound for one well done.
1/2 cup grated fresh horseradish
1/4 cup sour cream
1 tbsp Worcestershire sauce
Pinch of salt
Combine all ingredients and let stand at least 1 hour to allow flavors to blend. serve as a condiment with the Standing Prime Rib roast.
1 cup flour
4 eggs at room temperature
1 cup milk, at room temperature
Pinch of ground nutmeg
1/4 cup hot pan drippings
Preheat oven to 375 degrees
Mix the flour and eggs thoroughly. add the milk and nutmeg and season with salt; beat together well.
Heat two six cup muffin tins. Generously grease the tins with the hot pan drippings. Pour the pudding batter into the tins until three-quarters full. Bake in preheated oven for 45 minutes. do not open oven door during cooking; cold air may cause the pudding to fall. Remove and serve at once.